Thick and Hearty Homestyle Chili Recipe
Chili is the perfect winter warm-up meal, right?! This is the best we have ever eaten. I know, everyone says that about their favorite recipe, but I swear this is the ONE.
It’s not a loose soup, it’s thick, chunky and loaded with rich flavor certain to please the entire family. It has kidney beans, pinto beans, chunks of ground beef, spices … it’s got it all!
This thick chili recipe is perfect for game day gatherings as well. A one-pot, easy meal that can easily feed a crowd.
If you’re looking for that hearty chili recipe, you’ve found it!
Check out our Tomato Basil Soup!
Thick And Hearty Homestyle Chili Video
How To Make An Awesome Thick Chili
Seriously, there won’t be many steps in this post. One-pot (I use my large dutch oven) on medium-high heat, brown the ground beef and onions. add in the garlic and other spices.
Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.
Add the green chilis, diced tomatoes, tomato paste, kidney beans, pinto beans, and water. Simmer on low for at least 4 hours.
This cooks for hours but it’s worth the wait, I swear! This homemade chili recipe will become your new favorite.
Serve with your favorite toppings. Cheese, sour cream, diced onions or jalapenos.
Looking for another kind of chili? Take a look at our White Chicken Chili. We also have a very tasty vegetarian chili that rocks!
For dessert? Try our Monster Cookies! They are to die for!
Thick Homestyle Chili Recipe
Thick Homestyle Chili Recipe
Ingredients
- 2 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon dried mustard
- 1 teaspoon crushed red pepper (or more to taste)
- 1 1/2 tablespoons cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 4.5 oz green chilies, chopped (1 – 4.5oz can)
- 28 oz diced tomatoes (1 – 28 oz can)
- 6 oz tomato paste (1 – 6 oz can)
- 4 cups water
- 32 oz kidney beans, undrained (2 – 16 oz cans)
- 16 oz pinto beans, drained (1 – 16 oz can)
- Toppings of choice: shredded cheese onions, jalapenos, sour cream, etc.
Instructions
- Brown the ground beef and onion. Drain any excess fat, if desired.2 lbs ground beef, 1 large onion, chopped
- Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.2 cloves garlic, minced, 3 tablespoons chili powder, 1 teaspoon dried mustard, 1 teaspoon crushed red pepper, 1 1/2 tablespoons cumin, 1 tablespoon dried oregano, 2 teaspoons salt, 1/2 teaspoon black pepper
- Add the remaining ingredients, and simmer on low for at least 4 hours.4.5 oz green chilies, chopped, 28 oz diced tomatoes, 6 oz tomato paste, 4 cups water, 32 oz kidney beans, undrained, 16 oz pinto beans, drained
I really REALLY appreciate how you write your recipes! Adding the measurements to the directions is so helpful when I’m in the midst of cooking. Instead of scrolling up and down. Love it!
Thanks, Steph. We really prefer this method too!
I have been making this for years! It’s my go-to chili recipe . We make this with venison and it’s a family/extended family favorite ! When I first made it, I didn’t have ground mustard so I used smoky tumeric and that’s been my secret ingredient ever since ! Excellent recipe. Thank you for sharing !
Thank you! We’re so happy you enjoy the recipe.
You know it’s good when a vegan requests it. I add chopped steak and 1 pound of burger, otherwise same as recipe. Yummy
I won my works chili cook off with this recipe😃😃truly delicious!!!
Congrats! Thank you so much for stopping in to tell us the good news. 🙂
I was looking for a “standard issue” chili and found this recipe with great reviews. My go to the last few years has been Guy’s Dragon Breath Chili but wanted to go back to traditional this time. I made it this weekend. I followed the recipe 99%, just using one can of black beans instead of one kidney beans (because I prefer and all I had). I went with a touch more crushed red pepper also. I let it simmer for the full four hours, lid off, and it did cook down and thicken up nicely. Very good chili, hits all the boxes. I will keep this recipe handy for next time.
I just made this for the first time one word “EXCELLENT” now because my family doesn’t eat red meat are used turkey and because of all the spices the taste was excellent thank you so much for this recipe it’s a definite keeper.
Glad you liked it! Thanks so much!!
I’ve got this on the pot now simmering. I hope it’s as good as it smells. 🙂
I always try recipes exactly how it states and if necessary I tweak it the 2nd time I make it. I don’t think this one will need tweaking though. Thanks for creating an awesome one and sharing.